1. For the pastry, place the flour, paprika, thyme and butter in the bowl of a food processor with 1/2 tsp salt and whiz until the mixture resembles fine breadcrumbs. Add egg yolk and 2 Tbsp chilled water. Process until the mixture comes together in a smooth ball, then enclose in plastic wrap and chill for 30 minutes.
2. Meanwhile, melt butter and oil in a frypan over medium-low heat. Add onion and 1/2 tsp salt and cook for 20 minutes, stirring occasionally, until softened. Add bacon and cook for a further 3-4 minutes until the onion is tinged golden and the bacon is almost cooked. Remove from heat and set aside to cool.
3. Preheat the oven to 180°C. Grease a 24cm loose-bottom tart pan. Roll out the pastry on a lightly floured surface, then use it to line the base and sides of the tart pan. Line with baking paper and fill with uncooked rice or baking weights. Cook for 10 minutes, then remove paper and baking weights and return to the oven and cook for a further 5 minutes or until the pastry is cooked and dry.
4. Beat eggs, cream and 100g cheese together and season. Spread the onion mixture in the tart shell, then pour over the egg mixture. Sprinkle with remaining 50g cheese and bake for 25 minutes or until filling is golden and set. Garnish with micro herbs, to serve.

I used fresh Thyme in the pastry. I also used 2 tubs of crab meat instead of bacon and 2 red onions instead of the 3 listed. I added some grape tomatoes (fried a little) and chives. Instead of putting the wet on top of the onion – I mixed it all and spooned it in the cases. I did mini ones and think they are actually better to handle then a big one. With the leftover egg white – I added it in with the eggs.

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